As a restaurant chef, Robin Robertson learned tons of time-saving tricks to make delicious meals in a flash. Quick-Fix Vegetarian, one of her many cookbooks, is this week’s vegetarian cookbook giveaway. It includes 150 quick and easy recipes, plus tips on keeping your pantry stocked for quick meals and menu planning. You’ll find recipes for your slow cooker, one-dish wonders, noodle dishes, desserts, and a lot more. The recipes contain no animal ingredients, so they are actually ideal for vegans as well. Here are two recipes that we thought sounded delicious. Don’t forget to enter a comment for your chance to win a copy of the book!
Reinventing the Quiche
Serves 4 to 6
If ever a recipe was in need of an extreme makeover, it’s the quiche. Exit all those high-fat, high-cholesterol ingredients and enter a fabulous new recipe that tastes great, is actually healthy for you, and, best of all, is quick to put together when you use a frozen pie shell.
- 1 tablespoon extra-virgin olive oil
- 1/2 cup minced onions
- 1 1/2 cups cooked vegetable of choice (see Note)
- 1/2 teaspoon salt, plus additional to taste
- 1 pound extra-firm tofu, drained and crumbled
- 1/2 cup soy milk
- 2 teaspoons Dijon mustard
- 1/8 teaspoon cayenne
- 1 frozen deep-dish all-vegetable piecrust, partially thawed, or homemade
- 1/2 cup shredded soy mozzarella
Preheat the oven to 375 F. Heat the oil in a skillet over medium heat. Add the onions, cover, and cook until softened, about 5 minutes. Add the vegetable of choice and cook if necessary. Otherwise, season with salt to taste, and set aside.
In a food processor, combine the tofu, soy milk, mustard, cayenne, and the 1/2 teaspoon salt until smooth. Set aside.
If desired, pop the crust out of its aluminum foil pan and place in a fluted quiche pan or pie plate. When thawed enough to manipulate, press the crust into the pan to fit and crimp the edges. Otherwise, keep the crust in its aluminum pan and proceed with the recipe
Fold the tofu mixture into the vegetable mixture. Stir in the cheese and spread the filling mixture evenly into the bottom of the crust. Bake until firm and lightly browned, about 45 minutes. Allow to cool slightly before cutting.
Note: One of the best things about making a quiche is deciding what to put in it. It can be leftover roasted asparagus from last night’s dinner, some sliced zucchini or baby spinach that you can saute with the onion, or maybe some broccoli or frozen artichoke hearts that you can cook in the microwave while you get the rest of the ingredients together. You can even eliminate the veggies and fry up chopped tempeh bacon with onion for a cholesterol-free quiche lorraine.
Next: Thai Noodle Salad with Peanut Sauce